Venice – pasta

<--This could be a photo from another era. And this is the first in a series of Venice shop windows-->

The secret of good pasta is to put the pasta in the sauce as opposed to pouring the sauce over the pasta. A wok is very good for this.

– cook pasta according to instructions, al dente of course
– fry an onion and some finely chopped peppers (red or yellow are best) in some olive oil
– add some chopped tomotoes and cook to reduce into a sauce
– add strained pasta to the pan and some chopped mozzarella cheese (buffalo)
– heat through and garnish with fresh basil